Source: the 2011 SL Thanksgiving Cookbook
Ingredients
- 1 (8oz) package cream cheese, softened
- 1/2 cup butter, softened
- 2 cups sugar
- 4 large eggs
- 2 1/2 cups cooked, mashed sweet potatoes
- 3 cups all purpose flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1 tsp. ground cinnamon or nutmeg (optional)
- 1 tsp. vanilla extract
Instructions
- Preheat oven to 350. Beat cream cheese and butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears. Add sweet potatoes, and beat well.
- Stir together flour, next 3 ingredients, and, if desired, cinnamon in a medium bowl. Gradually add flour mixture to butter mixture, beating at low speed just until blended after each addition. Stir in vanilla. Spoon batter into a greased and floured 10 inch (12 cup) tube pan.
- Bake at 350 for 1 hour and 5 minutes to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour)
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http://redrootfarm.com/2011/11/sweet-potato-pound-cake-recipe/
